Terra Firma Farm
In This Issue
What's Growing this week
In This Week's Box
What's Growing This Week:

Mandarins(All)    

Garlic (All)

Navel Oranges (All)

Sweet Potatoes (All)

Carrots (All)
Spinach (All)
Cabbage (All)

 

Curly Kale (M,L)   

Broccoli (M,L)

 

Tokyo Turnips (L) 

 

 

 

Items may be substituted without notice.



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Contact Us:
terrafirmafarm.com
csa@terrafirmafarm.com

CSA Rates 2013
Boxes are  charged on Monday for the week's deliveries at:

$14  Small
$24  Medium
$32  Large

For a payment of $300, get a 3% bonus. Your account balance will be $309.

For a payment of$850,  get a 5% bonus.  Your account will be posted as $892.00

For a payment of  $1,400, get a  7% bonus. Your payment will be posted as $1,498.
 
Vacations are charged weekly when notice is given as a fee, no charges occur during the vacation week.

$4 Small
$8 Medium
$11 Large

Pledge of Authenticity
Terra Firma is a real farm.  We grow 99% of the produce that goes into our boxes on our 220 acres of certified organic land in Winters.  If we do buy produce from other farms, it's almost always from a neighboring farm and we give them full credit in the box list. 
 The owners of Terra Firma  are involved in every aspect of making your boxes a reality:  walking the fields, planting the crops, selecting and checking what goes in the boxes and finally delivering them to you.  We eat the crops from our fields every day, just like you do.  Thanks for supporting our efforts and enjoying the food we grow.
Paul, Pablito, & Hector  
Payments, Billing, and Changes
Schedule vacations, change box sizes, make payments or sign up for autopay by logging in to your subscriber account at terrafirmafarm.com

News From Terra Firma Farm
Community Supported Agriculture

   

In the interest of full disclosure, I want to give a little report about the status of our fields and how it is going to affect what you get in your boxes in the foreseeable future.

Halfway into Juneary, with its warm, sunny days, it may be easy to forget that just a month ago we were all scraping ice off our windshields.  Even looking at your CSA box this week (or last week) it might seem like everything is back to normal.  That is about to change.

After this week, broccoli will disappear as the mature field we are harvesting now finishes up.  Later plantings, which included cauliflower, were severely damaged by cold.  These are two of our staple items in the boxes during late winter.

You will also see less citrus as we transition into late winter.  In mid-June, the irrigation well in our Minneola Tangelo orchard (which also has about 30% of our navel oranges)  failed and the trees went through the hottest part of the summer with no water.  When the freeze hit in December, the trees had still not recovered and the fruit was tiny, making them even more vulnerable to the cold.  We expect to harvest only a tiny percent of our normal yield.

On the other hand, our late winter Mandarin orchard looked great the day before the freeze, with a heavy crop.  100% of that fruit was destroyed.  The trees will survive, but were seriously damaged as well.

Freeze-damaged mandarins


There are a few upsides.  First, the dry and warm weather is allowing us to get out and plant new crops.  However, even though the days are nice and warm, they are still short and the nights are cold.  Nothing that we plant this time of year will mature before the first of April -- in other words, there is no way for us grow anything to fill the short-term gap that is looming ahead of us.

One item we expect to have lots of in February and March is beets.  That's because we have several acres of fields whose leaves were damaged by the cold, but which are growing back from the roots.  You will probably see those in your boxes more frequently than normal in late winter.

We also have quite a bit of spinach that weathered the cold reasonably well, and you will see it in your boxes most weeks.  Spinach is also the fastest growing of all our crops,  and we've already planted more.  Our other leafy greens are hit and miss. Collards and curly Kale held up really well while Dino Kale did not despite its tough, dark green leaves.

We will do our best in the coming months to keep your boxes as full as possible, including by sourcing items from other farms nearby.  We thank you in advance for your support while we try to make it to spring.

Pablito
   
This week's Boxes
The Sweet Potatoes in your boxes are the last of our 2013 crop.  You should probably use them fairly quickly.  In case I've never mentioned it:  Sweet Potatoes do not like cold air at all, and should not be stored in your fridge. 

 
Recipe: Roasted Sweet Potato-Cabbage Salad
Cabbage salad holds up well when you toss it with hot, crisp roasted vegetables like the sweet potatoes in this recipe.

Heat the oven to 400 degrees.

Cut 1 lb. of sweet potatoes into a large julienne pieces about 2 inches long.  Toss them with 1 T. olive oil, 1 t. sesame oil, and 1 T. soy sauce, then arrange in a single layer on a baking sheet.  Roast until they are nicely browned on one side.

Finely mince 1 large clove of garlic.

Flip the sweet potatoes, sprinkle the garlic over them, and then cook until the garlic just begins to brown.

Meanwhile, cut a head of cabbage in half.  Place the top half cut-side down and cut down into it, shredding the entire thing as finely as possible.

Make a dressing combining 2 T. coconut oil (melted) and the juice of 1 lime plus salt, black pepper or hot pepper flakes, and a little honey -- all to taste.

Toss the cabbage with the dressing, allow to sit 5 minutes, then toss again.

Chop 2 C. fresh spinach and 1 C. cilantro leaves.

When the sweet potatoes are done, toss them well with the dressing and season with salt and more lime juice if necessary.  Then add the spinach and cilantro and toss once more.

If you like, top the salad with chopped toasted almonds or pumpkin seeds.